Kosha Mangsho-Bengali lamb dish

KOSHA MANGSHO SERVES 4-6

Boneless lamb (cut into cubes) 2 lbs.

Vegetable oil 2 tablespoons

Medium potatoes (peeled and quartered) 3

To marinate:
Turmeric powder 1 teaspoon

Chili powder 1.5 teaspoon

Cumin powder 1.5 teaspoon

Coriander powder 2 tablespoon

Green chillies (slit) 4

Onions (chopped) 2 large

Ginger (chopped) 1 tablespoon

Garlic cloves (chopped) 1 tablespoon

Tomatoes (chopped) 3

Mustard oil 2 tablespoon

Garam Masala: grind the following together
Green Cardamom 4
Cloves 6
Cinnamon stick 1” piece
Mix the meat with all the marinade ingredients. Leave it for two hours.
In a pan, heat the vegetable oil and when hot add the meat.
Stir fry for 15 minutes. Add ½ cup water, cover and cook on a medium flame for half an hour.
Then add the potatoes raise the flame and cook for another half an hour until the meat and potatoes are cooked and there is no gravy left.
Stir in the garam masala just as the gravy is drying up.
Serve with steamed rice, poori or roti.
Optionally sprinkle some chopped cilantro leaves for flavor and garnish.